I am new to this forum but wanted to ask some of you chocolate lovers some advice. I have always loved what I thought was chocolate, until I began learning what REAL chocolate is (thanks to this site and also Chloe Doutre-Roussel's book)by trying out the best,pure bars that I can get.

BUT, I will be in Paris and London in 2 weeks and thought since I was there, I would try some of the master chocolatiers' finest works just to get a comparison and to learn more. Here is a list of the places I will try to get to, but wanted to know what you all thought I should try once I actually get in to the shops.

I am new to this forum but wanted to ask some of you chocolate lovers some advice. I have always loved what I thought was chocolate, until I began learning what REAL chocolate is (thanks to this site and also Chloe Doutre-Roussel's book)by trying out the best,pure bars that I can get.

... but wanted to know what you all thought I should try once I actually get in to the shops.
...

First thing: trim your list, unless you have a month to spend! I've found it generally impractical to visit more than 2 shops a day. Part of this is the sheer logistics of getting from shop to shop. There's also the matter of quantity consumed per day - and you'll want to try several different chocolates from each company.

Second: some impressions on chocolatiers I have visited:

Paris:
Marcolini: A bit mild for my taste. Is he among the best? Not by my book but I don't deny he's a quality chocolatier.
La Maison du Chocolat: In spite of being now a "mini-chain", the hype is well-deserved. Excellent. You should visit.
M de S: Volume producer. There are better things to do in Paris.
Chaudun: IIRC this was where I got the typical French haughtiness. The chocolates were good, but there were better elsewhere.

London:
Hotel Chocolat: More about marketing image than anything. The chocolate is OK, but not a world-beater. I think they're trying, but I don't think they're obsessive. No specific need to visit unless you have lots of time.
Rococo: I don't get the hype. They seemed good, not great.
L'Artisan: The best in London. Excellent chocolates throughout the range. Visit for sure, especially since it's convenient to the museum district.
Prestat: Pretty low-grade. No reason to visit.
C & W: Same situation applies as M de S in Paris.

While in Paris, also visit Michel Cluizel. I have to say I was very favourably impressed with my visit there. The service was wonderful, the chocolate - well, it's Cluizel. What more need be said?

I have a "system" when it comes to trying chocolatiers. I always try first and most importantly their top-end pure ganache (usually called truffle). No extraneous flavours here, just pure chocolate. Then I try a fruit (most commonly raspberry), a nut (most commonly hazelnut) and a spice or herb (mint is a good reference, cinnamon another). If they have a signature flavour I'll try that as well. If they have a floral flavour I find that interesting but it's not part of the "system" per se, so I'll just try it if it's there. The one thing you do want to do is try at least one chocolate that is the same from all chocolatiers (the plain ganache is the easiest because any good chocolatier will have one) so that you get an idea of relative differences. Otherwise it's apples and oranges.

Do not miss in Paris.....Dallayau at 99 rue Faubourg St. Honore .I am not sure if Pascal Niau is still there but this is a seriously good patisserie/confiserie/traiteurwith excellent chocolates....

April 17, 20076:35 pm

Alex Rast

Manchester, United Kingdom

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quote:Originally posted by confiseur

...L'Artisan..best in London?...a few years ago maybe...very competent but basically the chocolates are all very similar...poured out infused/flavoured ganaches in the French style...chrystalise...cut with guitar...put through the enrober..decorate with PCB decor foils...
There is (or should be ) more to chocolatiers than being predominantly a ganache maker...IMO they have not improved since moving to the factory in Kent....

I usually don't think of similarity of chocolates as being automatically a negative. If the chocolates are in a similar style but all excellent, that, as far as I'm concerned, makes them a good chocolatier. Also originality plays little part in my evaluation of a chocolatier. You can probably guess that by the way I described how I do an assessment. I place far more weight on flawlessly executed basic chocolates - such things as a plain ganache or a fruit chocolate, than I do on whether the confections are ones I've seen elsewhere or not.

Not, of course, that I've tried every chocolatier in London or anywhere else for that matter. That might be impossible in any case due to different places coming and going. IME however after trying a sufficient number of places, you get a sufficiently clear view of the landscape to list a probable winner.

Oh, a "whoops": I meant to give a comment on Melt as well. Very good, but uneven. The people seemed a little high-strung and overeager. Select your chocolates with care, but do visit.

I think some people on this site who may be involved in chocolate shops or businesses particularly in the UK should not comment on competitors. I find it unethical orleast they should make clear who they are...

Anne weyns
Director,l'artisan du chocolat ltd
chocolatero

April 19, 200712:58 am

seneca

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I know that it's not directly responsive to this thread, but I'd just like to second Chocolatero's comment...For my part, I always try to be open and clear about that information.